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Philly Chili Cheesesteak Egg Rolls

Philly Chili Cheesesteak Egg Rolls

Philly Chili Cheesesteak Egg Rolls



PREP TIME: 15 minutes

TOTAL TIME: 40 minutes


4 tablespoons oil, divided

1 large onion, chopped

2 (1-inch thick) rib-eye steaks, trimmed and thinly sliced

1 (15-ounce) can Hormel® Chili No Beans

1 teaspoon salt

1 teaspoon black pepper

2 cups shredded Monterey jack cheese

2 cup shredded mozzarella cheese

¼ cup water

½ cup cornstarch

16 egg roll wrappers (from 16-ounce package)

Oil for frying


Spicy Mayo

1 cup mayonnaise

1 tablespoon sriracha


In large heavy bottom skillet over medium heat, heat 2 tablespoons oil; add onions and cook 5 minutes or until slightly browned. Remove from pan. Add 2 tablespoons oil and steak slices; cook 5 minutes until brown and slightly crispy.  Add chili, reserved onions, salt and pepper; remove from heat and allow to cool.


In medium bowl, combine cheeses. Add water to small bowl. Place cornstarch in shallow dish.


Lay 1 egg roll wrapper in a diamond shape, place 2 tablespoons meat mixture and ¼ cup cheese in center of wrapper. Fold bottom corner over filling. Fold sides toward center over filling.  Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining ingredients.


Heat oil to 350°F. Dredge egg rolls in cornstarch.  Fry egg rolls 1 to 1 ½ minutes on each side or until golden brown. Place on baking sheet lined with paper towels.


In small bowl, combine mayonnaise and sriracha. Serve with egg rolls.

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